Sautéed Broccoli Raab

If you are tired of the same-old sides with Christmas dinner, try this sautéed broccoli raab, which has a sweeter mellower flavor than broccoli does. Unless you have a huge sauté pan, you may have to divide this in half and make it twice. The recipe steps assume that this is the case. A large wok works well also, if you have one.

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 10 servings

4 pounds (4 average bunches) broccoli raab

6 tablespoons light olive oil

6 garlic cloves, thinly sliced

Salt and pepper to taste

Wash the broccoli raab, trim away the thick part of the stems, and cut it into bite-sized pieces. Divide it into two batches.

Heat half the oil over medium heat in a large sauté pan. Sauté half the garlic gently for about 1 minute, until it’s pale golden. Don’t let the garlic burn. Add half the broccoli raab, turn the heat to high, and immediately toss with garlic oil in the pan. Cook for about 5 minutes, tossing occasionally with tongs until the leaves have begun to wilt but they are still a bit crunchy. The broccoli raab will reduce by about two-thirds.

Turn out into warm serving dish. Repeat with second batch. Season to taste and serve immediately.

Sauté the broccoli raab ahead of time, even the day before, and store it in a microwaveable container. Be sure to stop cooking while the raab is still fairly crisp. Right before serving, nuke the raab for a few minutes until it’s warmed through. You can also toss it in a hot wok.